Make a quick stop by the seafood counter, and pick up a pound of shrimp. We'll show you six fast and flavorful ways to make it special.

By Mary Allen Perry
November 18, 2008
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Recipe: Carolina Grilled ShrimpA light char off the grill and some easy-to-handle skewers are the perfect finishing touches to these marinated shrimps.
Photo: Jennifer Davick

Recipes:

Sizing Up Shrimp

When buying shrimp, check the label and you'll see a set of numbers divided by a slash, such as 16/20 or 51/60. These numbers refer to the count or number of shrimp per pound. While there are no regulations governing the use of such terms as "large" or "jumbo," stores are required to display the number of shrimp per pound, so we'll begin including the count with our recipes to use as a guideline. One location may label a 51/60 count shrimp as medium size, while another may label it as large and charge a premium price.